1. Thaw the chicken neck, wash and pour it into a basin, add 2 scoops of cooking wine. Add the Orleans seasoning to 60ml of water and pour it into a basin. Stir it and let it stand for five hours. Turn it over and let it marinate for five hours. (If you want to taste it faster, cut a few knives)
2. Cover the baking tray with tin foil, pour out some of the remaining Orleans marinating water, add a spoonful of honey and mix thoroughly for later use.
3. Brush the honey water evenly on each chicken neck.
4. Preheat the oven at 220 degrees, put it in the baking tray for 30 minutes, turn the chicken neck over and bake it for 15 minutes.
5. The delicious chicken neck is out of the pot.
Tips:I cut the chicken neck a few times if I want to taste it. I didn't have a cut. I marinated it overnight, turned it over the next day, and baked it at night.
Pay attention to turning over during the roasting process, not to burn.
